Super Simple Baba Ghanoush

Confession here.  As I mentioned in my recipe for my Tabouli-Inspired Bulgur Wheat Salad with Grilled Portobello, I would frequent the Middle Eastern restaurant in Columbus, Ohio’s North Market.  I always ordered the sampler plate to get a nice variety (choice of four or five options).  As I looked at the options, I passed on the Baba ghanoush EVERY SINGLE TIME!  What a mistake!  I missed out on this delicious treat for years!

Admittedly, Baba ghanoush is not the most attractive dish.  What is lacks in visual appeal, it more than makes up for with its earthy, yet fresh balance of creamy goodness!   

Baba ghanoush (also spelled baba ganoush or baba ghanouj) is a Middle Eastern dip made from roasted eggplant with tahini, olive oil, and lemon juice.  Recipes vary, but these are the foundational ingredients.

Though hummus is probably the most popular Middle Eastern dip, I find that it can be too heavy in large quantities.  That is not the case with Baba ghanoush.  Though I may use many of the same vegetables and pita for both dips, Baba ghanoush seems lighter, yet yields nothing in the way of flavor.

My recipe is pretty traditional with one deviation.  I prefer to use fresh dill rather than fresh parsley.  In my opinion, the taste of parsley can be pronounced in this dip.  I find dill to be light in aroma and taste, yet noticeable and a wonderful complement to the other ingredients.

It takes about two hours, start to finish, to make Baba ghanoush.  It keeps very well for at least a week in the refrigerator.  Served with pita and an assortment of vegetables, Baba ghanoush makes a wonderful vegan dip that is a break from the norm!

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Super Simple Baba Ghanoush

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Dips – Middle Eastern

By Stephen MacNeil – Serves: 6

Prep Time: 1 hour – Cooking Time: 1 hour – Total Time: 2 hours

Baba ghanoush is a Middle Eastern dip made from roasted eggplant with tahini, olive oil, and lemon juice. Baba ghanoush is a wonderful dip for pita wedges and an assortment of chopped vegetables!

Ingredients

• 2 Large Eggplant
• 3 Tbsp of Tahini
• 3 Tbsp of Extra Virgin Olive Oil (divided into 2 Tbsp and 1 Tbsp)
• 3 Tbsp of Lemon Juice (about 1 lemon, divided into 2 Tbsp and 1 Tbsp)
• 3 Garlic Cloves, finely minced
• 1 Tsp of Ground Cumin
• 1 Tsp of Sea Salt
• 1 Tbsp of Fresh Dill, stems removed and roughly chopped

Instructions

1

Preheat oven to 400 degrees.

2

Remove as much of the stem of the eggplant as possible and pierce the eggplant 8 to 10 times with a fork.

3

Rub the outside of the eggplant with a little olive oil and place the eggplant on a cookie sheet.

4

Roast the eggplant in the oven for 45 minutes.

5

Turn off the oven and allow the eggplant to rest in the oven for another 15 minutes.

6

Remove the eggplant from the oven and allow the eggplant to cool to room temperature (30 to 40 minutes.

7

Peel the skin off the eggplant and place the eggplant in a blender.

8

Add the tahini, 2 Tbsp of olive oil, 2 Tbsp of lemon juice, garlic, cumin, salt, and dill into the blender.

9

At the blender’s lowest setting, pulse the ingredients together in 10 to 15 pulses or until the ingredients are fully combined and have a creamy consistency.

10

Transfer to a serving dish, garnished with a sprig of dill and the remaining olive oil and lemon juice.

11

Serve with an assortment of vegetables and wedges of pita bread.